Dinner

Beef Brisket Pot Roast

Name: Beef Brisket Pot Roast
Prep time: 30 min
Cook time: 270 min
Total time: 300 min
Cuisine: American
Ingredients: 4-5 pound beef brisket; salt, Dash; 3 onion, chopped; 5 cloves garlic, chopped; 1 sprig thyme; 1 sprig rosemary; 4 bay leaves; 2 cups beef stock; 3 Large large carrots; 1 Tbsp mustard, optional; 4 Mashed potatoes, mashed; aluminum foil, as needed; kitchen twine, as needed

Slow-braised beef brisket with onions, carrots, herbs, and a rich beef-stock gravy.

5 hr
600 kcal
American

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

Get the shopping list

Ingredients

For 6 servings

Steps

Step 1:
Trim off and discard any large chunks of fat from the brisket, leaving the fat layer in place. Score the fat in parallel lines about 3/4 inch apart without cutting into the beef, then score in the opposite direction to form a crosshatch pattern.
Step 2:
Salt the brisket well and let it stand at room temperature for 30 minutes.
30 min
Step 3:
Pat the brisket dry. In an ovenproof, thick-bottomed covered pot or Dutch oven over medium-high heat, cook it fat-side down for 5 to 8 minutes until browned; reduce the heat to medium if it cooks too quickly.
5–8 min
Step 4:
Turn the brisket over and cook for a few more minutes to brown the other side.
Step 5:
Remove the brisket and set aside. Sauté the chopped onions in the rendered fat over high heat with a little salt, stirring often, for 5 to 8 minutes until lightly browned. Stir in the garlic and cook for 1 to 2 minutes.
5–8 min
Step 6:
Preheat the oven to 300°F. Tie the bay leaves, rosemary, and thyme together with kitchen twine.
Step 7:
Move the onions and garlic to the sides of the pot and nestle in the brisket. Add the beef stock and tied herbs, then bring the stock to a boil on the stovetop.
Step 8:
Cover the pot and cook in the oven for 3 hours, carefully turning the brisket every hour so it cooks evenly.
3 h
Step 9:
Add the carrots, cover, and cook for 1 hour more, or until the carrots are tender and the brisket is falling-apart tender.
1 h
Step 10:
Transfer the brisket to a cutting board and tent it with foil. Remove and discard the tied herbs.
Step 11:
For an optional sauce, remove the carrots and half of the onions, set them aside, and cover with foil. Purée the remaining pot contents in a blender until smooth; stir in the mustard if desired, transfer to a small pot, and keep warm.
Step 12:
Slice the brisket across the grain into 1/4- to 1/2-inch slices.
Step 13:
Serve with the onions, carrots, and gravy, along with mashed, roasted, or boiled potatoes, egg noodles, or polenta.